Roasted Miso Eggplant Food

HONEY-MISO GLAZED EGGPLANT

Steps:

• Halve 2 to 3 Japanese eggplants lengthwise and crosswise. Brush both sides with 2 tablespoons olive oil. Place skin-side down on a foil-lined baking sheet. Roast at 400 degrees F until tender, about 15 minutes. Whisk 2 tablespoons each white miso paste and honey and 1 teaspoon sesame oil. Flip the eggplant, brush with the glaze and broil until lightly charred, about 4 minutes. Top with sliced scallions and cilantro.

MISO-GLAZED EGGPLANT

Steps:

• Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
• Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
• To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
• Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

MISO-ROASTED CHINESE EGGPLANTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
• Roast in the preheated oven for 20 minutes, turning once.
• Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
• Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.

ROASTED MISO EGGPLANT

Steps:

• Preheat broiler.
• Combine first 8 ingredients, stirring with a whisk.
• Arrange eggplant slices on a baking sheet coated with olive oil.
• Spread miso mixture evenly over the eggplant slices.
• Broil 8-10 minutes or until topping is golden.
• Arrange eggplant slices on a platter.

JAPANESE EGGPLANT WITH MISO

Steps:

• In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
• Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
• Either BBQ, grill or panfry eggplant until soft.
• Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
• Serve, garnished with a little julienned spring onion greens.

MISO EGGPLANT

Steps:

• Slice eggplant into 1/4-inch circles.
• Fry in sesame seed oil for a few minutes.
• Add water and mirin or sake and cover and simmer until tender.
• Mix miso, soy sauce and sugar in a small bowl.
• Add to the eggplant mixture and stir-fry.
• Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

ROASTED EGGPLANT WITH ORANGE MISO GLAZE

Steps:

• Place eggplant slices on a greased or sprayed baking sheet.
• Brush with olive oil.
• Bake at 400 F for ten minutes.
• Whisk remaining ingredients together.
• Turn eggplant slices over and brush with glaze.
• Bake for 5 minutes.
• Turn eggplant slices over and brush with glaze.
• Bake for 5 minutes more.

MISO-GLAZED EGGPLANT SLICES

Steps:

• Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
• Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.

VEGAN SESAME MISO EGGPLANT

Steps:

• Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
• Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.